⭐Must-Have Products I Use & Recommend!⭐
Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
Disclosure: This post contains affiliate links. If you click and make a purchase, I may earn a small commission at no extra cost to you.
I remember the first time I tried satay sauce. It was at a little street food stall in Kuala Lumpur, and the explosion of flavors – sweet, savory, and just a little bit spicy – completely blew my mind. I knew I had to try and recreate that experience at home, but with a healthy twist! And that's how this recipe for Peanut Satay Chicken and Spinach Stir-Fry was born. It's my go-to when I crave something delicious, quick, and nutritious. Plus, it's a fantastic way to sneak in some extra greens – even the pickiest eaters in my family gobble it up!
This stir-fry isn't just about the amazing flavors, though. It's also incredibly versatile! You can easily swap out the spinach for other leafy greens like kale or bok choy. Feel free to add other veggies like bell peppers, broccoli, or snap peas for extra crunch and nutrients. And if you're not a fan of chicken, tofu or shrimp work just as well. Don't be afraid to experiment and make it your own! The best part? It comes together in under 30 minutes, making it perfect for busy weeknights. I love serving it over brown rice or quinoa for a complete and balanced meal. Honestly, what more could you ask for?
Required Equipments
- Wok or large skillet
- Cutting board
- Knife
- Mixing bowls
- Measuring spoons and cups
Peanut Satay Chicken and Spinach Stir Fry: Frequently Asked Questions
Peanut Satay Chicken and Spinach Stir Fry
Whip up a quick and flavorful Peanut Satay Chicken and Spinach Stir-Fry! This dish combines tender chicken, vibrant spinach, and a luscious peanut satay sauce for a satisfying and healthy meal.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the chicken: Cut 1.5 pounds of boneless, skinless chicken breasts into bite-sized pieces. Season generously with salt and pepper.
- Whisk together the marinade: In a medium bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and 1 teaspoon of cornstarch. Add the chicken to the marinade and toss to coat. Let it marinate for at least 15 minutes, or up to 30 minutes in the refrigerator. This will help tenderize the chicken and infuse it with flavor.
- Prepare the peanut satay sauce: In a separate bowl, whisk together 1/2 cup of peanut butter (smooth or crunchy, depending on your preference!), 1/4 cup of coconut milk, 2 tablespoons of soy sauce, 1 tablespoon of honey (or maple syrup for a vegan option), 1 tablespoon of lime juice, 1 teaspoon of sriracha (or more, to taste!), and 1 clove of garlic, minced. If the sauce is too thick, add a little more coconut milk until it reaches your desired consistency.
- Heat the wok: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Make sure the wok is nice and hot before adding the chicken – this will help it sear and prevent it from sticking.
- Stir-fry the chicken: Add the marinated chicken to the wok in a single layer. Stir-fry for 5-7 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the wok and set aside.
- Sauté the aromatics: Add another tablespoon of vegetable oil to the wok. Add 1 small onion, thinly sliced, and 2 cloves of garlic, minced. Sauté for 2-3 minutes, or until the onion is softened and fragrant. Don't let the garlic burn!
- Add the spinach: Add 5 ounces of fresh spinach to the wok. Stir-fry for 2-3 minutes, or until the spinach is wilted but still vibrant green. Don't overcook the spinach, or it will become mushy.
- Combine everything: Return the cooked chicken to the wok. Pour the peanut satay sauce over the chicken and spinach. Stir-fry for 1-2 minutes, or until everything is evenly coated in the sauce and heated through. The sauce should be thick and glossy.
- Serve: Serve the Peanut Satay Chicken and Spinach Stir-Fry immediately over brown rice, quinoa, or noodles. Garnish with chopped peanuts, sesame seeds, and a sprinkle of red pepper flakes, if desired. Enjoy!
📝 Notes
- For a spicier sauce, add more sriracha or a pinch of red pepper flakes.
- If you don't have coconut milk, you can use water or chicken broth.
- Feel free to add other vegetables like bell peppers, broccoli, or snap peas.
🍎 Nutrition
Calories: 450 kcal
Protein: 40 g
Fat: 22 g
Carbohydrates: 25 g
Fiber: 5 g
Calcium: 150 mg
%3Amax_bytes(150000)%3Astrip_icc()%2F3319332-f9194e86f6574222a9dee585ec6717ce.jpg&w=3840&q=75)
